Fundamentals of Management: Essential Concepts and Practices
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Presentation Transcript
Fundamentals of Management Oğuz BeniceBilkent UniversityTHS52126 F&BOperations Spring 2008
What is Management ? • Definition 1Management involves using what you have (resources) to do what you want to do (objectives)
Resources • People • Money • Time • Energy • Products • Eqquipment & Space • Procedures All resources are limited supply. You will never have enough people, money, and time.
Resources • People • Money • Time • Energy • Products • Eqquipment & Space • Procedures Your job as manager is to determine how best to use the limited resources available to you.
Resources • People • Money • Time • Energy • Products • Eqquipment & Space • Procedures To manage a food service operation, you will be involved in all of management process activities.
1. Planning • Planning is the management task of creating goals, objectives and action plan. • Goals example: to be the number one café at Bilkent area. • Objectives indicate what you want to do.Example: make advertising on billboard. • Action plan tell how you will do it.Example: how to do the advertising, who will do it, when and where to put it, etc…
2. Organizing • Organizing answers the question:“how can we best use our limited human resources (employees) to reach our objectives”. • Organizing also involves establishing the flow of authority (organization chart) among people.
3. Coordinating • Coordinating answers the question:“who does what?”Coordinating is the management task og assigning work to achieve the operation’s objectives. • Delegation is an important aspect of coordinating. Delegation means that the authority can be passed down the organization.
4. Staffing • Staffing involves recruiting and hiring applicants. • The goal of staffing is to bring the best-qualified employees into the operation. • Job specification list the personal qualities necessary to perform jobs effectively.
5. Directing • Definition 2: Management is often defined as getting work done by other people. • Directing is the big part of most F&B manager’s job. • Directing includes:- Supervising (1. give orders, 2. motivate)- Scheduling- Disciplining
6. Controlling Process • Establish standards • Measure results • Compare standards with results • Take corrective action • Evaluate corrective action
7. Evaluating • Review the operation progress toward achieving goals • Measuring employee performance • Measuring the effectiveness of training programs • Managers must also evaluate themselves.
